A quick, easy dinner in a baking dish, this Loaded Baked Potato And Chicken Casserole features chunks of juicy chicken & tender roasted potatoes marinated with a little kick. This delicious dinner’s dressed like the classic baked potato.
With Easter coming up, there have been some fantastic prices on Hams.
I love having a deep freezer at times like this since it allows me plenty of space to stock up with. I found Smithfield hams for $1/lb and bought three.
After cooking them, I slice all the meat off the bone and dice it, storing it in meal sized portions in the freezer. I typically get enough ham for about 20 meals, including using the ham bone.
It never ceases to amaze me how many things I can either make, or drastically improve, using ham. Just think of the possibilities!
I found this meal on quick & easy recipes, and opted to use the real ham I had frozen instead of some cooked and crumbled bacon.
I figured my boys would appreciate the extra protein. Although a mixture of both would also be good, or even just serving it sprinkled with crispy bits of fresh fried bacon. I’m drooling just thinking about it!
While the prep time is relatively quick, the cook time is not- so make sure you plan accordingly. Everyone loves potatoes, but nobody wants to bite into a potato chunk that looks done, but is actually just playing pretend. Talk about the ultimate disappointment!
That being said, this Loaded Baked Potato And Chicken Casserole is delicious- almost like smothered french fries, but it tastes just like a fully dressed baked potato.
My boys like ketchup on their ketchup, and opted to drown their potatoes in it, but my husband and I love it with just a dollop of sour cream for that authentic baked potato feel.
However you choose to top yours, this Loaded Baked Potato And Chicken Casserole is where it’s at!
First, let’s answer of couple of this recipe’s frequently asked questions.
What Cheese Should I Use?
While we tend to be purists with our cheesy potatoes and stick with a traditional sharp cheddar- I’m also a big proponent of using what I happen to have on hand. We’ve enjoyed this with white cheddar, a fiesta blend, and even just pepper jack when we’re really craving a ‘kick’.
Variety’s the spice of life, right? Or at least it is for making some real meal-time magic.
Potatoes, Do I Have To Stick With Russets Or Will Something Else Work Just As Well?
Russets are so versatile, I’m almost always guaranteed to have some on hand. However, this recipe would also be good with Yukon gold, or even red potatoes. This dish really is a very forgiving one, making it perfect for using up leftovers in a dinner that tastes anything but.
If you’re looking for a new way to get the family excited about an easy meal, then look no further than our Loaded Baked Potato And Chicken Casserole.
Other Quick & Easy Casserole Recipes You Might Also Enjoy:
- Chili Dog Casserole With Cheese Fries
- Bacon Cheeseburger Tater Tot Casserole
- Creamy Poppy Seed Chicken Casserole
- Cheesy Potato & Smoked Sausage Casserole
If you’ve tried this LOADED BAKED POTATO AND CHICKEN CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Loaded Baked Potato And Chicken Casserole
Ingredients
- 2-3 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 8-10 medium russet potatoes skin on and cut into 1/2 inch cubes
- 1/3 cup extra virgin olive oil
- 1 1/2 tsp salt
- 1 tbsp ground pepper
- 1 tbsp smoked paprika
- 2 tbsp garlic powder
- 6 tbsp hot sauce
- 2 cups shredded cheddar cheese
- 1 cup cooked diced ham
- 1 cup thinly sliced green onions
Instructions
- In a large bowl mix together olive oil, hot sauce, salt, pepper, garlic powder, and paprika.
- Add the cubed potatoes and stir to evenly coat.
- Add the potatoes to a greased 9x13 baking dish, leaving behind any extra hot sauce mix in the bowl.
- Bake the potatoes at 500 degrees for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy on the outside.
- Add the diced chicken to bowl and stir to evenly coat all the chicken, allowing chicken to marinate as the potatoes bake.
- Remove cooked potatoes from the oven and add the marinated chicken.
- Lower oven temperature to 400 degrees.
- In a separate bowl mix together all topping ingredients.
- Top the raw, marinated chicken and potatoes with the topping ingredients.
- Bake 15 minutes, or until the chicken is cooked through and the topping is melted and bubbly.
- Serve with extra hot sauce, ketchup, ranch dressing, or sour cream as desired.
Nutrition
Of Goats and Greens says
Definitely hearty and ready for dinner! Thanks for sharing with Fiesta Friday!
Jhuls @ The Not So Creative Cook says
Such a wonderful dish to enjoy during a brunch with loved ones! Yum! Thanks for sharing at Fiesta Friday party! x
Arlene says
This looks delicious! 🙂